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Very good recipe but too blank for my family who family loves spicy and fresh produce. I modified the sauce by adding finely chopped fresh garlic, onions and used hot italian sausage. The sauce was great. I also added 1 cup of the meat sauce to the cheese filling for the manicotti. This is a keeper.
I followed this recipe exactly, and I even did it right, so far as I can tell; however, I really did not care for it at all. The filling was okay, but I didn't like the sauce at all, and none of my kids liked it. Sorry, I don't normally review things unless I can give them a good rating; and this wasn't TERRIBLE by any means, just not something I would go out of my way to make again.
Very easy and outstanding! I halved my recipe, using 7 manicotti shells, 3 oz fresh spinach leaves, chopped, and halved the cheeses for the filling. The sauce was quick and tasty, having omitted the mushrooms entirely, and used a farmer's sausage, diced up, which I added to the sauce and didn't do any heating up, taking it straight to the baking dish. Baked about 40 mins. This made 2 meals for the 2 of us, along with a Greek salad one night, and Tomatensalat (Tomato Salad) (tomato salad) another night. Just great. Thanks.
I made this for my husband last night and he absolutely loved it! The recipe is very vague but here are my thoughts. I ended up short on sauce. Definitely use 2 15 oz cans of sauce and 2 6 oz cans of paste. I used the tomato paste can for the water. I also added a bit of basil to the sauce. In the filling, use the smaller container of ricotta (16oz maybe) I used the bigger container and had WAY too much left over. I froze it so i will use it up at a later time I guess. Great flavor over all.
Although the directions were a bit confusing, the results are quite delicious. I used 2 chopped garlic cloves instead of garlic powder. I also added a teaspoon of sugar to the sauce (taste preference). For the filling, I decided to do something different. I put all of the filling ingredients into the food processor, and whirled it into the most beautiful green filling. Nice color contrast to the tomato sauce. Will probably make this again.
This recipe was very yummy. My neighbors, my husband and I really enjoyed it. I think next time I will use a little less spinach, but otherwise I was really pleased! Thanks!
I highly recommend this recipe. It was easy, and great tasting. Thanks for sharing!
This is my favorite manicotti recipe, I make it about once a month for the family. People whom I have not made it for for at least 6 months or so still talk about it and request it when we have a dinner. The recipe layout here is a little confusing, but like most good recipes you don't really need to worry about exact measurements. I always just use 24 oz cans of tomato sauce and paste, one pound of mild italian sausage, the spices and herbs in the recipe, and simmer all day. The sauce is the best and most important part of this recipe IMO, I use it for everything. I also use about half the spinach called for in the recipe.
recipe layout is a little confusing. hope it tastes as good as it sounds though
This was incredible - just fabulous! Everyone raved on how great this recipe is - I was told never to make spaghetti again! Thanks!